Inspired by Ceviche

Inspired by ceviche …

1 T olive oil
1 C onion, diced
1-1/2 t sea salt
2 T green olive tapenade
1/2 C home canned tomatoes
1/4 preserved Moroccan lemon, chopped fine
6 oz scallops
6 oz ham, chopped

Served on rice or quinoa.

Sauté onions in olive oil. Add salt, tomatoes, tapenade, lemon. Simmer on low for ten minutes. Add ham and scallops just before rice or quinoa is finished.


About pfanderson

Single mom, emerging technologies librarian, e-health, EBHC, informatics, search engines, social media, MODERATE, ♫, quilts/yarn/origami, food, iaido. SL: Perplexity Peccable
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